Vietnamese Tofu Noodle Salad
Ingredients
Dipping sauce
- 3 tbsp lime juice
- 2 tbsp rice wine vinegar
- 1 tbsp tamari sauce
- 2 tbsp maple syrup
- 1 garlic clove, finely diced or minced
- 1-2 tsp freshly diced red chilli or chilli flakes
- 2 tbsp water
- 1 tbsp shredded carrot
Salad
- 2 serves vermicelli rice noodles
- 2 cups shredded lettuce
- 1 carrot shredded
- 1 cucumber sliced
- Handful fresh mint
- Sesame seeds
- Lime, cut into wedges
Tofu
- 150g firm organic tofu
- 2-3 tbsp cornstarch or potato starch
- 1 tbsp tamari or soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tbsp maple syrup
- Oil for frying
Preparation
Cook the noodles according to the packet.
Place the tofu between a paper towel and press as much water out as you can then slice into rectangle pieces.
Coat the tofu in the cornstarch.
Heat oil in a frypan over medium/high heat and cook the tofu until golden on each side.
In a small bowl combine the tamari, maple syrup, rice wine vinegar and sesame oil.
Turn heat to low and add in the sauce, coating the tofu on each side and set the tofu aside once the sauce has reduced.
Combine the dipping sauce ingredients in a small bowl and adjust the flavour if desired.
Slice the tofu and place the salad ingredients in a bowl and enjoy with the dipping sauce.
